Scallop Fra Diavolo

Step 1

Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.

Step 2

Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.

Step 3

Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.

Step 4

While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.Add the cooked spaghetti to the pasta sauce and toss to coat.

Step 5

Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown.  If butter starts to brown or smoke, lower heat slightly.Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, garlic powder, and cayenne (if using).Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.

Step 6

Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate).  Garnish with fresh basil if desired.  Serve immediately.